CN112237288A - Method for making soybean protein stick - Google Patents
Method for making soybean protein stick Download PDFInfo
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- CN112237288A CN112237288A CN202010965363.4A CN202010965363A CN112237288A CN 112237288 A CN112237288 A CN 112237288A CN 202010965363 A CN202010965363 A CN 202010965363A CN 112237288 A CN112237288 A CN 112237288A
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- soybean protein
- powder
- protein solution
- modified soybean
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 115
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 107
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 50
- 239000012460 protein solution Substances 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000004806 packaging method and process Methods 0.000 claims abstract description 26
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- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000001694 spray drying Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for manufacturing a soybean protein stick, which comprises the following steps: (1) dispersing the soybean protein powder in pure water, and stirring at room temperature to fully dissolve the powder to obtain a uniform soybean protein solution with the concentration of 20-50 mg/mL; (2) sub-packaging in a flat dish, and carrying out atmospheric pressure cold plasma treatment at room temperature, wherein the atmospheric pressure cold plasma carrier gas is air, so as to obtain a modified soybean protein solution; (3) sequentially concentrating and spray drying the modified soybean protein solution to obtain modified soybean protein powder; (4) mixing the modified soybean protein powder and the syrup, and stirring until the mixture is smooth and particle-free; (5) pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper; (6) demoulding is carried out after shaping, and the material is cut into long strips; (7) and (4) carrying out ultraviolet sterilization, and then packaging by adopting a light-resistant material to obtain the soybean protein rod. The invention can effectively reduce the hardening of the rod body in the storage process.
Description
(I) technical field
The invention belongs to the field of food processing, and particularly relates to a method for manufacturing a soybean protein stick.
(II) technical background
The high protein nutritional bar (or protein bar) is an intermediate moisture food with protein content of 15-50% and water activity of 0.5-0.8, and can be stored at room temperature for a long period of time. The major sources of protein in a high protein nutritional bar typically include: sodium caseinate, soy protein or whey protein, etc. The soybean protein is rich in nutrient components and relatively low in price, is one of the best high-quality plant proteins for replacing animal proteins, and the price of the product is more acceptable to consumers. However, high protein nutritional bars that use soy protein as the primary protein source are more prone to hardening in texture during storage than whey protein, resulting in poor organoleptic qualities such as color, flavor, and texture that are difficult to eat.
Currently, there have been some studies on improving shelf-life quality of high-protein nutritional bars, but these methods have mainly focused on the improvement of high-protein nutritional bar formulations, including the addition of non-reducing sugars in different proportions thereto; replacing part of the intact protein with a hydrolysate of the protein; a fat-rich protein source is used to replace a portion of the pure protein material. However, the above methods or effects are not good and do not improve the hardness change of the high protein nutritional bars well. Therefore, how to improve the textural hardening during storage of high protein nutritional bars remains a problem.
Chinese patent application 201910154054.6 discloses a method for preparing a shelf-stable protein bar, which comprises adding xanthan gum, arabic gum and pectin to improve the structure of the protein bar, so that the protein bar has a soft and elastic colloid form, and further improves the hardness, adhesiveness and chewiness of the protein bar. The protein bar prepared by the method has long storage time, and does not become hard in mouthfeel along with the increase of time, however, the protein raw material used by the method is the egg white powder which is not easy to cause the hardening of the product. Chinese patent application 201510713314.0 discloses a concentrated milk protein stick and a preparation method thereof, the method uses concentrated milk protein to compound soybean protein isolate, concentrated whey protein, hydrolyzed whey protein and sodium caseinate in a certain proportion, and simultaneously uses maltitol without aldehyde group as a binder, thereby obviously improving the storage stability of the concentrated milk protein stick and solving the problem that the concentrated milk protein stick becomes colored and hardened in the storage process. Although the protein rods prepared in this application have a reduced change in hardness during storage, the use of mixed proteins adds significantly to the cost.
Disclosure of the invention
The invention aims to provide a method for manufacturing a soybean protein rod, which is used for effectively reducing the hardening of the rod body in the storage process.
The technical scheme of the invention is specifically explained as follows:
the invention provides a method for manufacturing a soybean protein stick, which comprises the following steps:
(1) preparing a soybean protein solution: dispersing the soybean protein powder in pure water, and stirring at room temperature to fully dissolve the powder to obtain a uniform soybean protein solution with the concentration of 20-50 mg/mL;
(2) preparing a modified soybean protein solution: subpackaging the soybean protein solution in a flat dish, and carrying out atmospheric pressure cold plasma treatment at room temperature, wherein the atmospheric pressure cold plasma carrier gas is air, the treatment voltage is 50-70kV, the treatment frequency is 80-120 Hz, and the treatment time is 10-30 min, so as to obtain a modified soybean protein solution;
(3) and (3) drying: sequentially concentrating and spray drying the modified soybean protein solution to obtain modified soybean protein powder;
(4) stirring and mixing the raw materials: mixing the modified soybean protein powder obtained in the step (3) with syrup, and stirring until the mixture is smooth and particle-free;
(5) and (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper;
(6) cutting: demoulding is carried out after shaping, and the material is cut into long strips;
(7) packaging: and (4) carrying out ultraviolet sterilization, and then packaging by adopting a light-resistant material to obtain the soybean protein rod.
Preferably, in the step (1), cysteine powder, cysteine: the proportion of the soybean protein is 5 to 15 percent.
Preferably, in the step (3), the inlet temperature of the spray drying is 140-150 ℃, and the outlet temperature is 80-90 ℃.
Preferably, in the step (4), the syrup comprises sorbitol, water, stevioside and sucralose, and the mass ratio of the soybean protein powder, the sorbitol, the water, the stevioside and the sucralose is 55-75: 25-45: 0.4-0.6: 0.02-0.03: 0.01 to 0.02.
Preferably, tremella polysaccharide is added into the raw materials in the step (4), and the mass ratio of the soybean protein powder to the tremella polysaccharide to the sorbitol to the water to the stevioside to the sucralose is 55-75: 3-5: 25-45: 0.4-0.6: 0.02-0.03: 0.01 to 0.02. Further preferably, the molecular weight of the tremella polysaccharide is 1000-1500 kDa.
The invention particularly preferably adopts the following steps:
(1) preparing a soybean protein solution: dispersing soybean protein powder into pure water, adding cysteine powder with the soybean protein content of 5-15%, and stirring at room temperature for 30-60 min to fully dissolve the powder to obtain a uniform soybean protein solution with the concentration of 20-50 mg/mL;
(2) preparing a modified soybean protein solution: and packaging in a flat dish, and carrying out atmospheric pressure cold plasma treatment at room temperature. The atmospheric pressure cold plasma carrier gas is air, the processing voltage is 50-70kV, the processing frequency is 80-120 Hz, and the processing time is 10-30 min, so that a modified soybean protein solution is obtained;
(3) and (3) drying: concentrating and spray drying the modified soybean protein solution in sequence, wherein the inlet temperature of the spray drying is 140-150 ℃, and the outlet temperature of the spray drying is 80-90 ℃, so as to obtain modified soybean protein powder;
(4) stirring and mixing the raw materials: and (3) mixing the modified soybean protein powder obtained in the step (3), tremella polysaccharide with the molecular weight of 1000-1500 kDa, sorbitol, water, stevioside and sucralose in a mass ratio of 55-75: 3-5: 25-45: 0.4-0.6: 0.02-0.03: mixing at a ratio of 0.01-0.02, and stirring until the mixture is smooth and free of particles;
(5) and (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper.
(6) Cutting: and demolding after shaping, and cutting the molded product into long strips.
(7) Packaging: and packaging by adopting a light-resistant material after ultraviolet sterilization.
The advantages and the beneficial effects of the invention are as follows:
(1) the invention uses cold plasma to process the soybean protein isolate and then carries out spray drying. During the treatment, hydrophobic amino acid residues present inside the protein structure are largely exposed. The exposure of the hydrophobic groups leads to hydrophobic interaction between protein molecules, and the close degree of protein packing is obviously reduced, thereby effectively reducing the hardening of the rod body in the storage process. In addition, modification of the amino acid side chain groups of many soy proteins after treatment, especially-NH-or-NH2Or peptide bonds are broken, so that the content of protein carbonyl groups is greatly increased, amino groups are greatly reduced, and the texture hardening caused by the Maillard reaction is reduced, thereby effectively reducing the texture hardening phenomenon of the soybean protein sticks along with the prolonging of the storage time.
(2) The invention adds cysteine into the soybean protein isolate solution for cold plasma treatment, which can effectively improve the color change in the plasma treatment process, reduce the color change of the prepared soybean protein rod in the storage process, reduce protein aggregation caused by the cross linking of disulfide bonds and reduce the hardening degree.
(3) According to the invention, sorbitol is used for replacing maltose syrup, and sucralose and stevioside are used for replacing sucrose, so that small molecules which are tightly combined with protein and bound by the protein are reduced, the Maillard reaction is reduced, the metal taste and bitter taste possibly possessed by the soybean protein product are weakened, and the nutrition bar is not easy to brown or harden along with the prolonging of storage time.
(4) The invention adds tremella polysaccharide, especially high molecular weight tremella polysaccharide, into the raw materials. The tremella polysaccharide with high molecular weight has stronger hydrophilicity and water retention, and the soybean protein after cold plasma treatment has stronger hydrophobicity than the original one, so the tremella polysaccharide can compete with the soybean protein for water more easily, thereby further reducing the water absorption swelling rate of protein particles, reducing the effective volume fraction of the soybean protein, finally weakening the original protein structure, reducing the tightness of protein accumulation, being difficult to generate obvious cross-linked network structures and playing a role in softening.
(IV) description of the drawings
FIG. 1 is a flow chart of a conventional soy protein bar production process;
FIG. 2 is a preferred embodiment of a process flow diagram for the production of soy protein bars in accordance with the present invention.
(V) detailed description of the preferred embodiment
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto:
comparative example 1:
(1) stirring and mixing the raw materials: 65g of isolated soy protein powder (from DuPont Bighui Lowe food Co., Ltd.), 35g of maltitol (from Jiangsu Caesami Biotech Co., Ltd.), 6g of glycerin (from Shandong Nu He Biotech Co., Ltd.), 0.5g of water and 0.5g of sucrose (from Shandong Huiwu Guzao Co., Ltd.) were mixed and stirred until smooth and no granules were obtained.
(2) And (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper.
(3) Cutting: and demolding after shaping, and cutting the molded product into long strips.
(4) Packaging: and packaging by adopting a light-resistant material after ultraviolet sterilization.
Example 1:
(1) preparing a soybean protein solution: dispersing soybean protein powder (from DuPont double-complex food Co., Ltd.) in pure water, and stirring at room temperature for 30min to dissolve the powder completely to obtain a uniform soybean protein solution with a concentration of 20 mg/mL.
(2) Preparing a modified soybean protein solution: and packaging in a flat dish, and carrying out atmospheric pressure cold plasma treatment at room temperature. The atmospheric pressure cold plasma carrier gas is air, the processing voltage is 50kV, the processing frequency is 90Hz, and the processing time is 20min, so that the modified soybean protein solution is obtained.
(3) And (3) drying: and sequentially concentrating and spray drying the modified soybean protein solution to obtain the modified soybean protein powder.
(4) Stirring and mixing the raw materials: 65g of modified soybean protein powder, 35g of maltitol (purchased from Jiangsu Caesa Biotech Co., Ltd.), 6g of glycerin (purchased from Shandong Nu-He Biotech Co., Ltd.), 0.5g of water and 0.5g of sucrose (purchased from Shandong Hui Guyu Tang Co., Ltd.) were mixed and stirred until smooth and no granules were obtained.
(5) And (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper.
(6) Cutting: and demolding after shaping, and cutting the molded product into long strips.
(7) Packaging: and packaging by adopting a light-resistant material after ultraviolet sterilization.
Example 2:
(1) preparing a soybean protein solution: dispersing 200g soybean protein isolate powder (from DuPont Bihui Luo food Co., Ltd.) in 10kg pure water, adding 10g cysteine (from Longteng Biotech Co., Ltd.), and stirring at room temperature for 30min to dissolve the powder completely.
(2) Preparing a modified soybean protein solution: and (3) subpackaging the soybean protein solution into plates, and carrying out atmospheric pressure cold plasma treatment at room temperature. The atmospheric pressure cold plasma carrier gas is air, the processing voltage is 50kV, the processing frequency is 90Hz, and the processing time is 20min, so that the modified soybean protein solution is obtained.
(3) And (3) drying: and concentrating the modified soybean protein solution, and then carrying out spray drying, wherein the inlet temperature is set to be 140 ℃, so as to obtain the modified soybean protein powder.
(4) Stirring and mixing the raw materials: 65g of the modified soybean protein powder obtained in (3), 35g of maltitol (obtained from Jiangsu Caesami Biotech Co., Ltd.), 6g of glycerin (obtained from Shandong Nuanju Biotech Co., Ltd.), 0.5g of water and 0.5g of sucrose (obtained from Shandong Hui Gu Tang Co., Ltd.) were mixed and stirred until smooth and free of particles.
(5) And (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper.
(6) Cutting: and demolding after shaping, and cutting the molded product into long strips.
(7) Packaging: and packaging by adopting a light-resistant material after ultraviolet sterilization.
Example 3:
(1) preparing a soybean protein solution: dispersing 200g soybean protein isolate powder (from DuPont Bihui Luo food Co., Ltd.) in 10kg pure water, adding 10g cysteine (from Longteng Biotech Co., Ltd.), and stirring at room temperature for 30min to dissolve the powder completely.
(2) Preparing a modified soybean protein solution: and (3) subpackaging the soybean protein solution into plates, and carrying out atmospheric pressure cold plasma treatment at room temperature. The atmospheric pressure cold plasma carrier gas is air, the processing voltage is 50kV, the processing frequency is 90Hz, and the processing time is 20min, so that the modified soybean protein solution is obtained.
(3) And (3) drying: and concentrating the modified soybean protein solution, and then carrying out spray drying, wherein the inlet temperature is set to be 140 ℃, so as to obtain the modified soybean protein powder.
(4) Stirring and mixing the raw materials: mixing 65g of the modified soybean protein powder obtained in (3), 4g of 50-80 kDa tremella polysaccharide (from Baishan Zu, Zhejiang, Japan), 35g of sorbitol (from Rogat, China, Nutrition food Co., Ltd.), 0.5g of water, 0.02g of stevioside (from Jiangsu, Caesami, Japan), and 0.01g of sucralose (from Jiangsu, Shunhu, Japan), and stirring until smooth and particle-free.
(5) And (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper.
(6) Cutting: and demolding after shaping, and cutting the molded product into long strips.
(7) Packaging: and packaging by adopting a light-resistant material after ultraviolet sterilization.
Example 4:
(1) preparing a soybean protein solution: dispersing 200g soybean protein isolate powder (from DuPont Bihui Luo food Co., Ltd.) in 10kg pure water, adding 10g cysteine (from Longteng Biotech Co., Ltd.), and stirring at room temperature for 30min to dissolve the powder completely.
(2) Preparing a modified soybean protein solution: and (3) subpackaging the soybean protein solution into plates, and carrying out atmospheric pressure cold plasma treatment at room temperature. The atmospheric pressure cold plasma carrier gas is air, the processing voltage is 50kV, the processing frequency is 90Hz, and the processing time is 20min, so that the modified soybean protein solution is obtained.
(3) And (3) drying: and concentrating the modified soybean protein solution, and then carrying out spray drying, wherein the inlet temperature is set to be 140 ℃, so as to obtain the modified soybean protein powder.
(4) Stirring and mixing the raw materials: 65g of the modified soybean protein powder obtained in (3), 35g of sorbitol (purchased from Rogat, China, Nutrition food Co., Ltd.), 0.5g of water, 0.02g of stevioside (purchased from Jiangsu Caoshu, Biotech Co., Ltd.), and 0.01g of sucralose (purchased from Jiangsu Shunhui, Biotech Co., Ltd.) were mixed and stirred until smooth and free of particles.
(5) And (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper.
(6) Cutting: and demolding after shaping, and cutting the molded product into long strips.
(7) Packaging: and packaging by adopting a light-resistant material after ultraviolet sterilization.
Example 5:
(1) preparing a soybean protein solution: dispersing 200g soybean protein isolate powder (from DuPont Bihui Luo food Co., Ltd.) in 10kg pure water, adding 10g cysteine (from Longteng Biotech Co., Ltd.), and stirring at room temperature for 30min to dissolve the powder completely.
(2) Preparing a modified soybean protein solution: and (3) subpackaging the soybean protein solution into plates, and carrying out atmospheric pressure cold plasma treatment at room temperature. The atmospheric pressure cold plasma carrier gas is air, the processing voltage is 50kV, the processing frequency is 90Hz, and the processing time is 20min, so that the modified soybean protein solution is obtained.
(3) And (3) drying: and concentrating the modified soybean protein solution, and then carrying out spray drying, wherein the inlet temperature is set to be 140 ℃, so as to obtain the modified soybean protein powder.
(4) Stirring and mixing the raw materials: 65g of the modified soy protein powder obtained in (3), 4g of 1000-1500 kDa tremella polysaccharide (obtained from Suzhou Shanggg Biotech Co., Ltd.), 35g of sorbitol (obtained from Rogat (China) Nutrition food Co., Ltd.), 0.5g of water, 0.02g of stevioside (obtained from Jiangsu Caesami Biotech Co., Ltd.), and 0.01g of sucralose (obtained from Jiangsu Asia Shunhi Biotech Co., Ltd.) were mixed and stirred until smooth and free of particles.
(5) And (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper.
(6) Cutting: and demolding after shaping, and cutting the molded product into long strips.
(7) Packaging: and packaging by adopting a light-resistant material after ultraviolet sterilization.
The change in hardness of the protein rods obtained in the above examples and comparative examples was measured by the following method:
(1) and (3) determining a sample: the quality of the finished product was observed on the day of manufacture (i.e., day 0) and after 21 days of constant-temperature and constant-humidity storage at 45 ℃.
(2) Before measurement, after the protein rod sample was allowed to equilibrate at room temperature for at least 1 hour, it was removed from its packaging bag and cut into rectangular blocks of 15mm by 10 mm. The texture properties were measured using a TA-36 cylindrical probe (diameter 36mm) and "TPA" mode with the following parameters: the speed before measurement was 2.0mm/s, the speed after measurement was 1.0mm/s, the speed after measurement was 5mm/s, the interval time was 2s, the target value press deformation was 40%, and the trigger force was 10 gf.
The texture was measured five times for each condition, and the average of the repeated measurements was used as a report value.
TABLE 1 Change in hardness of protein bars
| Group of | Day 0 | Day 21 |
| Comparative example 1 | 3246.3 | 5604.0 |
| Example 1 | 3091.5 | 4847.6 |
| Example 2 | 3042.2 | 4461.7 |
| Example 3 | 3289.3 | 4371.2 |
| Example 4 | 3158.8 | 4280.3 |
| Example 5 | 3564.7 | 3974.4 |
The color change of the protein sticks obtained in the above examples and comparative examples was measured by the following method:
(1) and (3) determining a sample: the quality of the finished product was observed on the day of manufacture (i.e., day 0) and after 21 days of constant temperature and humidity storage at 55 ℃.
(2) After equilibrating the nutritional bar samples at room temperature for at least 1 hour, the color changes that occurred in the nutritional bar with increasing storage time were measured for samples of the same thickness under the same laboratory lighting conditions using a 3NH vertical colorimeter (model NR60CP, san en shi limited, shenzhen). For each sample, 5 measurements were taken at a number of different positions.
The measured value of the system on day 0 was set as a reference color value (i.e., a)0*，b0A, and L0 *) The resulting samples were then plotted against L, a, b, c, h, and the total color change (Δ E) was calculated for each HPN bar sample using equation (1). And calculating the color value of the measured sample to obtain delta E, and taking the average value of 5 delta E in each group as a report value of the total color change.
ΔE＝[(a*-a0 *)2+(b*-b0 *)2+(L*-L0 *)2]1/2 (1)
TABLE 2 color change of protein bars
| Group of | ΔE |
| Comparative example 1 | 28.83 |
| Example 1 | 29.87 |
| Example 2 | 23.79 |
| Example 3 | 12.90 |
| Example 4 | 11.71 |
| Example 5 | 10.99 |
Claims (7)
1. A method for making a soy protein bar, the method comprising the steps of:
(1) preparing a soybean protein solution: dispersing the soybean protein powder in pure water, and stirring at room temperature to fully dissolve the powder to obtain a uniform soybean protein solution with the concentration of 20-50 mg/mL;
(2) preparing a modified soybean protein solution: subpackaging the soybean protein solution in a flat dish, and carrying out atmospheric pressure cold plasma treatment at room temperature, wherein the atmospheric pressure cold plasma carrier gas is air, the treatment voltage is 50-70kV, the treatment frequency is 80-120 Hz, and the treatment time is 10-30 min, so as to obtain a modified soybean protein solution;
(3) and (3) drying: sequentially concentrating and spray drying the modified soybean protein solution to obtain modified soybean protein powder;
(4) stirring and mixing the raw materials: mixing the modified soybean protein powder and the syrup, and stirring until the mixture is smooth and particle-free;
(5) and (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper;
(6) cutting: demoulding is carried out after shaping, and the material is cut into long strips;
(7) packaging: and (4) carrying out ultraviolet sterilization, and then packaging by adopting a light-resistant material to obtain the soybean protein rod.
2. The method of making a protein rod of claim 1, wherein: in the step (1), cysteine powder and cysteine: the mass ratio of the soybean protein is 5-15%.
3. A method of making a protein rod according to claim 1 or 2, wherein: in the step (3), the inlet temperature of spray drying is 140-150 ℃, and the outlet temperature is 80-90 ℃.
4. A method of making a protein rod according to claim 3, wherein: in the step (4), the syrup comprises sorbitol, water, stevioside and sucralose, and the mass ratio of the soybean protein powder, the sorbitol, the water, the stevioside and the sucralose is 55-75: 25-45: 0.4-0.6: 0.02-0.03: 0.01 to 0.02.
5. The method of making a protein rod of claim 4, wherein: and (4) adding tremella polysaccharide into the raw materials in the step (4), wherein the mass ratio of the soybean protein powder to the tremella polysaccharide to the sorbitol to the water to the stevioside to the sucralose is 55-75: 3-5: 25-45: 0.4-0.6: 0.02-0.03: 0.01 to 0.02.
6. The method of making a protein rod of claim 5, wherein: the molecular weight of the tremella polysaccharide is 1000-1500 kDa.
7. The method of making a protein rod of claim 1, wherein: the preparation method of the soybean protein stick comprises the following steps:
(1) preparing a soybean protein solution: dispersing soybean protein powder into pure water, adding cysteine powder with the soybean protein content of 5-15%, and stirring at room temperature for 30-60 min to fully dissolve the powder to obtain a uniform soybean protein solution with the concentration of 20-50 mg/mL;
(2) preparing a modified soybean protein solution: and packaging in a flat dish, and carrying out atmospheric pressure cold plasma treatment at room temperature. The atmospheric pressure cold plasma carrier gas is air, the processing voltage is 50-70kV, the processing frequency is 80-120 Hz, and the processing time is 10-30 min, so that a modified soybean protein solution is obtained;
(3) and (3) drying: concentrating and spray drying the modified soybean protein solution in sequence, wherein the inlet temperature of the spray drying is 140-150 ℃, and the outlet temperature of the spray drying is 80-90 ℃, so as to obtain modified soybean protein powder;
(4) stirring and mixing the raw materials: and (3) mixing the modified soybean protein powder obtained in the step (3), tremella polysaccharide with the molecular weight of 1000-1500 kDa, sorbitol, water, stevioside and sucralose in a mass ratio of 55-75: 3-5: 25-45: 0.4-0.6: 0.02-0.03: mixing at a ratio of 0.01-0.02, and stirring until the mixture is smooth and free of particles;
(5) and (3) impression forming: pressing the mixed raw materials into a die, and rolling the surface to be flat by using a shaper.
(6) Cutting: and demolding after shaping, and cutting the molded product into long strips.
(7) Packaging: and packaging by adopting a light-resistant material after ultraviolet sterilization.
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